1 Large (Roll It On Your Bench With A Bit Of Hand Pressure To Loosen The Juice)
1 Cup (16 tbs)
1 Tablespoon (Additional)
3 1⁄2 Ounce (For Garnishing)
5 (For Garnishing)
Dry chicken in paper towels (it will not brown if it is damp) and rub with 1 tablespoon of the soy sauce, particularly on the skin. Leave while preparing the other ingredients.
To shred the ginger, cut 3 or 4 large thin slices from a knob of peeled fresh ginger root, and then cut the slices into fine shreds.
With a vegetable peeler or small sharp knife, remove the skin from the lemon (just the yellow zest, not the white pith) and cut into shreds similar to the ginger.
Squeeze what remains of the lemon into a small bowl. To this add the remaining soy sauce, the cup of water, sugar, sesame oil and lemon rind. Stir to dissolve sugar.
Heat oil in wok or pan, brown the chicken, skin side first. Add shredded ginger and continue to fry for one minute. Add lemon juice mixture, bring to boil, then turn heat very low, cover and simmer for 15 minutes or until the chicken is fully cooked but not falling off the bone.
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Got some unexpected guests at home? This recipe will come as a savior. Watch this video to learn how to make Easy Lemon Chicken, the dish is simple and can be churned out in no time. You are going to love this recipe.